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Some thoughts on Certified Angus Beef
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<blockquote data-quote="Caustic Burno" data-source="post: 1808702" data-attributes="member: 694"><p>There was some hanky panky in the Hereford association as well heck they green papered certain lines. The yellow Hereford disappeared along with the feather necks and goggle eyes popped up overnight as well. American Chars are just hybrid Brimmer they supposedly breed it all out. DNA doesn't work that way once it's in the woodpile it's almost impossible to get it out. You might get down to a low percentage but it's still there.</p><p>"</p><p>The first Charolais came into the United States from Mexico in 1934. From that beginning, the breed grew rapidly. Wherever they were shown, the big white cattle commanded instant attention. Cattlemen admired both Charolais bulls and females for their muscling, correctness and size. They were also very impressed with their calves. An ever-expanding demand for purebred Charolais seedstock kept an active market for both bulls and females. Livestock producers across the country were searching for animals who would improve their profit picture.</p><p></p><p>In the late 1940s and early 1950s the breeders established the American Charbray Breeders Association and the American Charolais Breeders Association, both of which limited pedigrees to a blend of Charolais and Brahman breeding. Producers who were utilizing other beef breed cows to produce Charolais by compounding Charolais blood through successive generations, formed the International Charolais Association. In 1957, the American and International Associations merged into today's American-International Charolais Association (AICA). In 1964, the Pan-American Charolais Association, whose registrations were based on performance rather than genetic content, merged into the AICA. And three years later, the American Charbray Breeders Association merged with the AICA, bringing all Charolais-based breeds in the United States under the fold of a single breed registry.</p><p></p><p>With the limited availability of pure Charolais during the early years, American breeders established a five-generation "breeding-up" program to expand the breed. This program involved using purebred Charolais bulls for five consecutive generations to produce a 31/32 Charolais animal. Geneticists say this percentage is the equivalent of a purebred, containing only 3% of the genetic material from the foundation breed.</p><p></p><p>Charolais is a naturally horned beef animal, but through the breeding-up program, using other breeds carrying the polled gene, polled Charolais emerged. Some of the breed's strongest herds and leading breeders specialize in the production of high-performing polled Charolais."</p><p></p><p>I would love to see the USDA pull CAB meat from different counters across the country and DNA test it.</p></blockquote><p></p>
[QUOTE="Caustic Burno, post: 1808702, member: 694"] There was some hanky panky in the Hereford association as well heck they green papered certain lines. The yellow Hereford disappeared along with the feather necks and goggle eyes popped up overnight as well. American Chars are just hybrid Brimmer they supposedly breed it all out. DNA doesn’t work that way once it’s in the woodpile it’s almost impossible to get it out. You might get down to a low percentage but it’s still there. “ The first Charolais came into the United States from Mexico in 1934. From that beginning, the breed grew rapidly. Wherever they were shown, the big white cattle commanded instant attention. Cattlemen admired both Charolais bulls and females for their muscling, correctness and size. They were also very impressed with their calves. An ever-expanding demand for purebred Charolais seedstock kept an active market for both bulls and females. Livestock producers across the country were searching for animals who would improve their profit picture. In the late 1940s and early 1950s the breeders established the American Charbray Breeders Association and the American Charolais Breeders Association, both of which limited pedigrees to a blend of Charolais and Brahman breeding. Producers who were utilizing other beef breed cows to produce Charolais by compounding Charolais blood through successive generations, formed the International Charolais Association. In 1957, the American and International Associations merged into today's American-International Charolais Association (AICA). In 1964, the Pan-American Charolais Association, whose registrations were based on performance rather than genetic content, merged into the AICA. And three years later, the American Charbray Breeders Association merged with the AICA, bringing all Charolais-based breeds in the United States under the fold of a single breed registry. With the limited availability of pure Charolais during the early years, American breeders established a five-generation "breeding-up" program to expand the breed. This program involved using purebred Charolais bulls for five consecutive generations to produce a 31/32 Charolais animal. Geneticists say this percentage is the equivalent of a purebred, containing only 3% of the genetic material from the foundation breed. Charolais is a naturally horned beef animal, but through the breeding-up program, using other breeds carrying the polled gene, polled Charolais emerged. Some of the breed's strongest herds and leading breeders specialize in the production of high-performing polled Charolais.” I would love to see the USDA pull CAB meat from different counters across the country and DNA test it. [/QUOTE]
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